Bread Recipe

Proof the yeast

Pour 1/2 cup of the warm water into a small bowl, sprinkle the sugar and active dry yeast over the surface, stir gently, and let sit 5–10 minutes until foamy and bubbling. If it doesn't foam, the yeast may be inactive — start with new yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 4.5 cups flour and 2 tsp fine sea salt. Whisk briefly to distribute the salt.

Combine wet and dry

Make a well in the center of the flour. Add the proofed yeast mixture, the remaining warm water (about 1.25 cups), and the softened butter (or oil). Start mixing by hand with a wooden spoon or at low speed on the mixer until a shaggy dough forms, about 2–3 minutes.

Knead the dough

Knead the dough until smooth and elastic: by stand mixer 6–8 minutes on medium-low speed, or by hand on a lightly floured surface 8–10 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons additional flour if excessively sticky, or a teaspoon water if too dry.

First rise (bulk fermentation)

Lightly oil a large clean bowl and place the dough inside, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours depending on room temperature.

Deflate and shape

Gently turn the risen dough onto a lightly floured surface and press to deflate. Shape into your preferred loaf: a tight boule (round) or an oblong bâtard. To make a boule, fold edges into the center, flip seam-side down and cup dough to form surface tension.

Place in pan or on baking sheet

Place shaped loaf seam-side down on a parchment-lined baking sheet or seam-side up in a lightly greased loaf pan. Cover loosely with lightly oiled plastic wrap or a damp towel.

Final proof

Let the shaped loaf rise until puffy and nearly doubled, about 45–60 minutes at room temperature. For more flavor, you can proof in the refrigerator overnight (8–12 hours); if refrigerated, warm to room temperature for 30–60 minutes before baking.

Preheat oven

Preheat the oven to 425°F (220°C). If using a baking stone or steel, place it in the oven to heat. Place an empty metal baking pan on the bottom rack to create steam during the first part of baking.

Score and apply egg wash

If desired, beat 1 whole egg with 1 tsp water to make an egg wash. Just before baking, use a sharp lame or serrated knife to make 2–3 shallow diagonal slashes on the top of the loaf. Brush lightly with egg wash and sprinkle flaky salt or seeds if using.

Add steam and bake

Slide the loaf onto the hot stone or center rack. Pour 1 cup hot water into the empty pan on the bottom rack (be careful of steam) and quickly close the oven door to trap steam. Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 400°F (200°C), remove the steam pan, and bake another 12–18 minutes until the crust is deep golden and the internal temperature reaches 200–205°F (93–96°C). Total bake time ~27–33 minutes depending on loaf size.

Cool

Remove the bread from the oven and transfer to a wire rack. Let cool at least 30–60 minutes before slicing to allow the crumb to set. Slicing too early will produce a gummy interior.